Director, Nutritional Services

The Director, Nutritional Services provides executive leadership, strategic oversight, and operational direction for all systemwide food and nutrition services across St. Joseph’s/Candler. With the exception of Candler which is outsourced, this position is responsible for systemwide food-related services, including patient dining, retail food operations, catering, vending services, clinical nutrition support, food production, menu development, procurement, environmental health and safety standards, and regulatory compliance.

The Director ensures all functions align with organizational goals, patient care processes, quality expectations, and long-term strategic objectives. This role leads and develops a multidisciplinary team that includes Operations, Patient Services, Food Production and Retail.

Bachelor's Degree in Food service Management, Business Management, Hospitality, Nutrition, or related field - Required

Master's Degree in a related field - Preferred

5 Years progressive leadership experience in food service, hospitality, healthcare operations, or a related environment - Required

Serv Safe Certification - Required

Provides visionary leadership and long and short-term strategic planning for all food and nutrition operations across the system. Ensures departmental goals, initiatives, and services align with organizational mission, patient care priorities, and systemwide operational needs. Partners with executive leadership and cross-functional teams to support patient flow, safety initiatives, clinical integration, and quality outcomes.

Directs all food service functions including patient dining, retail operations, vending, catering, food production, and menu innovation. Ensures compliance with Environmental Health and Safety (EHS) standards, environmental hygiene expectations, infection prevention guidelines, and required regulatory mandates. Monitors execution of hand hygiene standards consistently across the department. Oversees the development, implementation, and continuous improvement of departmental policies, workflows, and performance metrics.

• Leads development, management, and accountability for the annual operating budget for all food and nutrition services. Oversees the capital budget including long-term equipment planning, major purchases, and infrastructure improvements. Identifies opportunities to improve operational efficiency, reduce costs, optimize labor utilization, and enhance financial performance.

Directs all procurement of food, supplies, equipment, and contracted services. Negotiates vendor contracts to strengthen value, efficiency, and service reliability. Ensures all purchasing and inventory practices uphold cost-effectiveness and support high-quality service delivery.

Ensures adherence to all system policies, industry best practices, and applicable federal, state, and local regulations. Establishes and maintains rigorous standards for food safety, sanitation, environmental health, and patient nutrition. Monitors performance and conducts audits to ensure continuous readiness for accreditation and regulatory review.

Provides leadership, coaching, and professional development for managers, supervisors, and frontline staff. Ensures dietitians receive appropriate direction and support through the Operations Manager. Oversees training, competency validation, and compliance with mandatory education including hand hygiene and EHS standards. Cultivates a culture of accountability, service excellence, teamwork, and continuous improvement.

Ensures exceptional patient and customer satisfaction across all food service areas. Implements service excellence initiatives that support hospitality, responsiveness, and high-quality experiences for patients, families, staff, and visitors. Oversees menu development and retail innovation that meet consumer needs and support financial and brand goals.